Grilled Baby Eggplant with Yogurt Sauce

0
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
6
Difficulty
Easy
This Middle Eastern-inspired side dish pairs perfectly with grilled lamb or chicken. Use Japanese eggplant for a lovely change of pace.

Ingredients

plain fat free Greek yogurt

¾ cup(s)

water

2 Tbsp

kosher salt

¾ tsp, divided

ground cumin

¼ tsp

minced garlic

¼ tsp, very finely minced

paprika

¼ tsp, regular or smoked variety, plus extra for garnish

uncooked eggplant(s)

1¼ pound(s), about 3 baby eggplants

cooking spray

2 spray(s)

mint leaves

¼ cup(s), fresh, thinly sliced

Instructions

  1. In a small bowl, stir together yogurt, water, 1/4 teaspoon salt, cumin, garlic and paprika; set aside for at least 10 minutes for flavors to blend.
  2. Preheat outdoor grill or stove-top grill pan to medium-high.
  3. Slice eggplant lengthwise into 1/2-inch-thick slices; coat with cooking spray and sprinkle with remaining 1/2 teaspoon salt.
  4. Grill eggplant until lightly charred and tender, turning as needed, about 8 to 10 minutes; remove to a serving platter or bowl. Spoon yogurt sauce over eggplant; sprinkle with mint and garnish with paprika. Yields about 2 slices of eggplant and 2 tablespoons of sauce per serving.

Notes

Turn leftovers into a tasty sandwich filling: chop the eggplant and toss with some of the sauce, baby arugula and sliced tomato and/or cucumber.

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